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Archive for the ‘main dish’ Category

Mom’s Chicken Tetrazzini

Ingredients
8 ounces uncooked spaghetti
2 teaspoons plus 3 tablespoons butter, divided
8 bacon strips, chopped
2 cups sliced fresh mushrooms
1 small onion, chopped
1 small green pepper, chopped
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups chicken broth
3 cups coarsely shredded rotisserie chicken
2 cups frozen peas (about 8 ounces)
1 jar (4 ounces) diced pimientos, drained
1/2 cup grated Romano or Parmesan cheese

Directions
Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain; transfer to a greased 13×9-in. baking dish. Add 2 teaspoons butter and toss to coat.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add mushrooms, onion and green pepper to drippings; cook and stir over medium-high heat 5-7 minutes or until tender. Remove from pan.

In same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth. Bring to a boil, stirring occasionally; cook and stir 3-5 minutes or until slightly thickened. Add chicken, peas, pimientos and mushroom mixture; heat through, stirring occasionally. Spoon over spaghetti. Sprinkle with bacon and cheese.

Bake, uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving. Yield: 6 servings.

Recipe found here: Mom’s Chicken Tetrazzini

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Italian Chicken Chardonnay

Ingredients
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
3 pounds bone-in chicken breast halves, skin removed
1/2 pound baby portobello mushrooms, quartered
1 medium sweet red pepper, chopped
1 medium onion, chopped
1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
1-1/2 cups chardonnay
1 can (6 ounces) tomato paste
3 garlic cloves, minced
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1/4 cup minced fresh parsley
Hot cooked pasta
Shredded Romano cheese

Directions
Combine the paprika, salt, pepper and cayenne; sprinkle over chicken. Place the chicken, mushrooms, red pepper, onion and artichokes in a 5-qt. slow cooker. In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables.

Cover and cook on low until chicken is tender, 5-6 hours. Stir in parsley. Serve with pasta; sprinkle with cheese. Yield: 6 servings.

Recipe found here: Italian Chicken Chardonnay

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Slow Cooker Tamale Pie

Ingredients
1 pound ground beef
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 package (8-1/2 ounces) corn bread/muffin mix
2 large eggs
1 cup shredded Mexican cheese blend
Sour cream and additional minced fresh cilantro, optional

Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper.

Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through.

In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted in the center comes out clean.

Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired. Yield: 8 servings.

Recipe found here: Slow Cooker Tamale Pie

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Slow-Cooked Moroccan Chicken

Ingredients
4 medium carrots, sliced
2 large onions, halved and sliced
1 broiler/fryer chicken (3 to 4 pounds), cut up, skin removed
1/2 teaspoon salt
1/2 cup chopped dried apricots
1/2 cup raisins
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/4 cup tomato paste
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
3/4 teaspoon pepper
Hot cooked couscous

Directions
Place carrots and onions in a greased 5-qt. slow cooker. Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins. In a small bowl, whisk broth, tomato paste, flour, lemon juice, garlic and seasonings until blended; add to slow cooker.

Cook, covered, on low 6-7 hours or until chicken is tender. Serve with couscous. Yield: 4 servings.

Recipe found here: Slow-Cooked Moroccan Chicken

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Gingered Short Ribs with Green Rice

Ingredients
1/2 cup reduced-sodium beef broth
1/3 cup sherry or additional reduced-sodium beef broth
1/4 cup reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
4 medium carrots, chopped
2 medium onions, chopped
3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups uncooked instant brown rice
3 green onions, thinly sliced
3 tablespoons minced fresh cilantro
2 tablespoons chopped pickled jalapenos
3/4 teaspoon grated lime peel
1 tablespoon cornstarch
1 tablespoon cold water

Directions
In a small bowl, whisk the first seven ingredients until blended. Place carrots and onions in a 5-qt. slow cooker. Sprinkle ribs with salt and pepper; place over vegetables. Pour broth mixture over top.

Cook, covered, on low 8-10 hours or until meat is tender.

Just before serving, prepare rice according to package directions. Stir in green onions, cilantro, jalapenos and lime peel.

Remove ribs to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 2 minutes or until thickened. Serve with ribs and rice. Yield: 6 servings.

Recipe found here: Gingered Short Ribs with Green Rice

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Quick Crab Melts

Ingredients
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
3 tablespoons mayonnaise
5 teaspoons finely chopped celery
1 tablespoon minced green onion
2 English muffins, split
4 slices tomato
4 thin slices cheddar cheese
4 thin slices Monterey Jack cheese
Paprika

Directions
Preheat broiler. In a small bowl, mix crab, mayonnaise, celery and green onion until blended. Place muffin halves on an ungreased baking sheet.

Broil 4-6 in. from heat until toasted. Spread with crab mixture. Top with tomato and cheeses; sprinkle with paprika. Broil until bubbly. Yield: 2 servings.

Recipe found here: Quick Crab Melts

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Copycat O’Charley’s Overloaded Potato Soup

Ingredients
5 pounds potatoes, peeled and cubed (about 10 cups)
1 medium onion, finely chopped
5 cans (14-1/2 ounces each) chicken broth
1 garlic clove, minced
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 packages (8 ounces each) cream cheese, softened and cubed
1 cup half-and-half cream
1/4 cup butter, cubed

TOPPINGS:
1 pound bacon strips, cooked and crumbled
3/4 cup shredded sharp cheddar cheese
1/4 cup minced chives

Directions
Place potatoes and onion in a 6-qt. slow cooker; add broth, garlic, salt and pepper. Cook, covered, on low 8-10 hours or until potatoes are tender.

Mash potatoes to desired consistency. Stir in cream cheese, cream and butter. Cook, covered, 15 minutes longer or until heated through.

Just before serving, whisk soup to combine. Top servings with bacon, cheese and chives. Yield: 12 servings (4 quarts).

Recipe found by: Copycat O’Charley’s Overloaded Potato Soup

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